10
Jan
Simple and Fresh Recipes for Lent

By: Karen Webster

lent recipe vegan

If your considering a food fast during Lent or you just want some delicious new meals to break up your winter dinners, try out these fresh and simple plant-based options!  See our recent blog post Fasting Can Be Filling for more facts and reflections on fasting.
 
 
  • No oil option: sauté vegetables in vegetable broth and/or cooking wine 
 

 

Note: All of these recipes contain a lot of olive oil.  Consider adding 1-2 Tablespoons to start with and adjust as needed to suit your palate.

 

Recipes from The Greek Vegan

3 pictures horizontally spread of traditional holiday dishes
04
Nov
Stress-less Holiday Recipes

By: Karen Webster

holiday recipe stress

Stress-less Holiday Recipes:

Let’s face it, cooking during the holidays can be stressful enough, but it can be even more stressful when family, friends, and other guests have various allergies and/or dietary sensitivities that need to be considered when meal planning.

 

To help reduce that stress, we’ve provided a few websites with recipes that are both plant-based AND avoid some of the most common food allergies.

16 Allergy-Friendly Plant-Based Holiday Recipes!

14 Healthy Vegan, Gluten-Free and Allergy-Friendly Thanksgiving Recipes

Plant-Based Holiday Recipes*

 

*This last site addresses many food sensitivities/preferences like dairy, eggs, and seafood, but the recipes may need to be modified to address some of the other common allergies (gluten, soy, nuts, coconut, etc.)

one-pot vegan jambalaya
14
Sep
One-pot Vegan Jambalaya

By: Karen Webster

jambalaya recipe vegan

Ingredients: 

  • 1 ½ yellow onions
  • 3 red bell peppers
  • 3 sticks celery
  • 3 cups white mushrooms, pre-sliced
  • 3 tbsp olive oil
  • 3 tbsp minced garlic
  • 3 cups canned diced tomatoes
  • 1 ½ Tbsp tomato paste
  • 1 ½ Tbsp cajun seasoning
  • 4 ½ cups kidney beans
  • 3 tbsp soy sauce
  • 1 ½ tsp dried thyme
  • 4 ½ cups brown rice (dry)
  • 3 tbsp chopped cilantro

Directions:

  • Finely chop onion, red bell pepper, celery, and white mushrooms.
  • In a large pot over medium-high heat, warm olive oil. Add onion, garlic, celery, and red bell pepper and stir, cook 2 to 3 minutes, until onion starts to soften. Season with a pinch of salt and pepper.
  • Add diced tomatoes and tomato past, stir and add cajun seasoning. Cook 2 more minutes.
  • Add kidney beans, soy sauce, dried thyme, white mushrooms, and rice. Stir and cook 2 minutes, then add 3 cups of water and a pinch of salt. Cover tightly and bring to a boil; reduce heat to medium-low and cook 20 minutes without lifting the lid.
  • Turn off heat and let stand 10 minutes before opening lid. Fluff rice with a fork and season with salt and pepper to taste. Garnish with cilantro (optional).

Recipe from PlateJoy

Vegan Pumpkin Muffins on plate
14
Sep
Vegan Pumpkin Muffins

By: Karen Webster

pumpkin recipe vegan

(Makes 12 muffins)

Ingredients (original ingredients in parentheses): 

  • 1 1/2 c all-purpose flour 
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp allspice
  • 1 1/4 c sugar
  • 1/2 c vegetable oil
  • 2 flax eggs (lightly beaten eggs)
  • 1/2 c almond milk (milk)
  • 1 can pumpkin purée (1 cup)
  • 1/2 c pumpkin seeds

Optional

  • 1/2 c chopped walnuts 
  • 1/2 c raisins

Directions:

  • Toast pumpkin seeds in a dry skillet on medium heat.  Set aside. 
  • Combine all of the dry ingredients in a bowl (except the pumpkin seeds, walnuts, and raisins).  
  • Carefully stir in the wet ingredients. 
  • Fold in walnuts and raisins. 
  • Spoon mixture into a muffin tin.
  • Sprinkle toasted pumpkin seeds on top. 
  • Bake at 350 F for 20 minutes. Test with a toothpick. 
  • Enjoy!

Recipe adapted from “500 cupcakes” by Fergal Connolly

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